Soft, mildly goaty, Chevre d'Argental is a relatively recent spin on classic brie-style cheeses. We love the texture contrast between rind and paste, and can't stop spreading it on warm baguette with homemade strawberry jam. Stop by for a taste!
NPR explores growing interest in the the use of raw milk in cheesemaking. We're all for safe, delicious cheese!Unlocking France's Secrets To Safer Raw Milk Cheesewww.npr.orgA British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.
Ain't no party like a cheesemonger party! Read about our stroll through the Festival of Cheese. Turophile Heaven: The Festival of Cheese - Murray's Cheesewww.murrayscheese.comby Walshe Birney The American Cheese Society’s 2014 conference in Sacramento was a whirlwind of fantastic panels, networking events, and, for some of us, the CCP exam,... Read More
Modern Farmer takes a trip to Greece in search of an ancient kind of cheese that's aged in animal hides (not made of it--phew!)Why Not Dig Into Some Skin Cheese? - Modern Farmermodernfarmer.comOne woman's search for an authentic Greek cheese that's aged in the skin of a goat.
Even the curd-nerdiest among us is left quavering in his red jacket when confronted by the ultimate test of a cheesemonger's know-how, the American Cheese Society's Certified Cheese Professional Exam. Read one man's account on our blog!Dispatch From Sacramento: It's Chaource, Of Course, Of Course - Murray's Cheesewww.murrayscheese.com*Murray’s sent several employees to this year’s American Cheese Society conference in Sacramento, CA, where they took the ultimate cheese exam: the American Cheese Society Certified Cheese Professional... Read More